Name: Butterbeer Cookies
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour, spooned and leveled; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 3/4 cup (168 g) unsalted butter, softened; 3/4 cup (165 g) light brown sugar, packed; 1/4 cup (50 g) granulated white sugar; 2 egg yolks, at room temperature; 1 tbsp vanilla bean paste or extract; 1 1/2 tsp butter extract; 1/4 cup (50 g) butterscotch chips, melted and slightly cooled; 1/2 cup (100 g) butterscotch chips; 12 oz (355 ml) butterscotch beer or cream soda; 3 tbsp (42 g) unsalted butter, softened; 3 tbsp (45 ml) heavy cream, room temperature; Pinch of salt; 1/2 cup (112 g) unsalted butter, softened; 1/8 tsp salt; 1/2 cup (100 g) butterscotch chips, melted and slightly cooled; 1 cup (130 g) powdered sugar; 1/4 tsp butter extract; 1/2 tsp vanilla bean paste or extract

Description

These Harry Potter Butterbeer Cookies bring a taste of the wizarding world right into your kitchen with rich butterscotch flavor and a fluffy buttercream.

Ingredients

2 cups (250 g) all-purpose flour, spooned and leveled
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
1/4 cup (50 g) granulated white sugar
2 egg yolks, at room temperature
1 tbsp vanilla bean paste or extract
1 1/2 tsp butter extract
1/4 cup (50 g) butterscotch chips, melted and slightly cooled
1/2 cup (100 g) butterscotch chips
12 oz (355 ml) butterscotch beer or cream soda
3 tbsp (42 g) unsalted butter, softened
3 tbsp (45 ml) heavy cream, room temperature
Pinch of salt
1/2 cup (112 g) unsalted butter, softened
1/8 tsp salt
1/2 cup (100 g) butterscotch chips, melted and slightly cooled
1 cup (130 g) powdered sugar
1/4 tsp butter extract
1/2 tsp vanilla bean paste or extract

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Instructions

Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Cream butter, brown sugar, and white sugar with an electric mixer until light and fluffy (2–3 minutes).
Add egg yolks, vanilla, butter extract, and melted butterscotch chips. Mix until pale and fluffy.
Add dry ingredients to wet mixture. Mix on low until just combined. Fold in butterscotch chips.
Scoop dough into 2-tbsp portions. Arrange on parchment-lined baking sheet, 2 inches apart. Bake at 350°F (175°C) for 10–11 minutes. Cool 5 minutes on the sheet, then transfer to a wire rack.
Simmer butterscotch beer until reduced (about 15 minutes). Stir in butter, cream, and salt. Let cool.
Whip butter and salt until fluffy. Add melted butterscotch chips, powdered sugar, vanilla, and butter extract. Mix until smooth.
Frost cooled cookies with butterscotch buttercream. Drizzle butterbeer caramel on top and finish with sprinkles.

Notes

Weigh your flour for best texture (1 cup = 125 g). Use a cookie cutter to ‘scoot’ cookies into perfect circles right after baking. Vegan swaps: use cream soda for caramel base, and dairy-free butterscotch chips for frosting.

Prep Time: 45 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American